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ZD Wines Celebrates 40th Years!

Celebrating 40 years of passion, dedication, family tradition and world-class winemaking, ZD Wines is thankful for the success and support garnered over the past few decades and we are looking forward to seeing what lies ahead.

 

Lobster Tacos

Paired with ZD Chardonnay, California

 

Chef Vincent Cosgrove

 

LobsterIngredients:
1 lb. Lobster meat
1 oz. Fresh lime juice
1 oz. Minced garlic
1 Tsp. Chipotle powder
6 oz. Olive oil
Fresh corn tortillas
Lime-infused sour cream (1 Tbsp. lime juice mixed with ½ cup sour cream)
Salsa (recipe follows) - Make one day ahead

 

Salsa:
1 cup yellow tomatoes, diced ¼"
1 cup red tomatoes, diced ¼"
½ cup + 2 Tbsp. red onion, peeled and diced ¼"
½ cup yellow bell peppers, diced ¼"
½ cup red bell peppers, diced ¼"
¼ cup cilantro, roughly chopped
1 Tbsp. minced garlic
1 Tbsp. canola oil
3 Tbsp. Worcestershire sauce
2 Tbsp. Tabasco sauce

 

Directions:

Cook lobster, chill and then shell and dice ½". Mix together lime juice, minced garlic, chipotle powder and olive oil to make a simple vinaigrette. Marinate lobster in vinaigrette.

Quarter and fry the corn tortillas until crisp. Place some salsa on each tortilla quarter and then a dollop of lime sour cream. Top with the lobster meat and add another small dollop of lime sour cream

For Salsa:

Combine all ingredients in a medium-sized bowl. Refigerate overnight to develop flavors. Top Lobster Tacos with the salsa before serving.

See more recipes

 

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